I truly felt a little like Betty Crocker on Saturday. I was up earlier than usual for a weekend morning so got down to business in the kitchen making a few things with the last of my pie pumpkins I had been using as foyer decor the past six weeks. As I’ve mentioned in earlier posts, one thing I started doing last year was making my own pumpkin puree. This is actually very easy, not terribly time consuming, and it’s a great way to actually use your decorations instead of composting them or trashing them!
First on the agenda was pumpkin pie. I really enjoy pumpkin pie and hadn’t had any yet this fall so made one pumpkin pie with the smaller of the two pie pumpkins. I have a Better Homes & Gardens cookbook (thanks, Annie!) which I refer to periodically and was paging through the soup section and came across a recipe for Spiced Pumpkin & Shrimp Soup. I decided that was definitely what I’d do with the rest of my puree!
First things first, if you are expecting a beautiful photo of soup to appear at the end of this post I am going to prepare you for disappointment. The soup was good (I wouldn’t go so far as to call it spiced) but it didn’t really look all that great due to its color. Without further ado, here is a very simple and healthy recipe with a few alterations. Oh, and this is about all Better Homes & Gardens could do photo-wise so this will have to suffice.
2 large carrots, sliced
4 small red onions, sliced
2 cloves of garlic, minced
2 tsp of ginger root, minced
1/2 tsp allspice, ground
2 T of extra virgin olive oil
14 ounces of vegetable broth
15 ounces of pumpkin puree
1 cup of coconut milk (I use Silk Pure Coconut)
8 large cooked, deveined shrimp, halved
Dollop of Greek yogurt
Slice all veggies, add to a pan coated with EVOO and sprinkle with allspice. Cook for about 10-12 minutes or until tender. Transfer veggies and 1/2 cup of the vegetable broth to food processor or blender and mix until smooth. In a large pot, add the rest of the vegetable broth, pumpkin puree, coconut milk and stir until blended. Add the vegetables and shrimp. Bring to a simmer and turn to low.
This was very easy to make, very healthy, and of course seasonal. If I were to do it again I’d add curry or peppers to give it a little kick. It would almost be good served over quinoa or brown rice as well. Another way I thought about doing it would be to add beans to give it a little more substance.
So there you have it, two very seasonal pumpkin recipes. I love trying new things so was excited to put the rest of my puree to good use! Like I said, there’s nothing pretty about the soup so I put the pumpkin pie in the picture to make it a little easier on the eyes.
Do you like pumpkin or have you had your fill? Share any interesting, off-beat recipes with me below!